In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat. Stir in chocolate until melted; let stand at room temperature 20 to 25 minutes. Ganache is ready to use when it mounds slightly when dropped from spoon. It will become firmer the longer it cools.

4

Place 1 cake layer top side down on cake stand or plate. Spread with 1/3 cup of the ganache. Top with second layer, top side up. Pour remaining ganache carefully onto top centre of cake; spread with large spatula so it flows evenly over top and starts to drip down sides of cake. Let ganache set before cutting. Serve with strawberries.

Expert Tips

Use a combination of sliced strawberries and raspberries for a nice addition to the cake.

Lining the cake pans with parchment paper helps to successfully release the cakes from the pans.